How to Prepare a Classic British Fish Pie

The classic fish pie is a speciality of many chefs but this one is ideal for any day of the week especially Friday. It uses celeriac, capers and gherkins to give a slight aniseed and vinegary finish.

Serves: 4; preparation time: 20 minutes; Cooking time; 1 hour

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Equipment:

• • casserole dish
  • food processor
  • knives
  • small bowls
  • wooden spoons/ spatulas

Ingredients:

• Olive oil or low-calorie cooking spray
• One large leek,  halved lengthwise and thinly sliced
• 2 level tablespoons cornflour
• 100 – 150 ml full-fat or skimmed milk
• 250 ml fish stock
• 100 ml natural fromage frais
• One small packet of fresh flat leaf parsley finely chopped, reserving some to serve
• 1 tbsp dried dill
• 3 tbsp  gherkins -diced
• 3 tablespoons capers, drained and rinsed
• zest and juice of 1 unwaxed lemon
• 200 g frozen peas
• 750 g skinless and boneless firm white fish fillets, cut into chunks
• Thin-stemmed broccoli and runner beans, seemed to serve.

For the topping:

• 400g floury potatoes such as King Edwards or Desiree, peeled and cut into large chunks.
• 800g celeriac, peeled and cut into large chunks.

Preparation:

1. Spray a large casserole dish with the low calorie cooking spray or olive oil  and place over a  medium heat. Add the leeks and cook for 5 minutes until softened.  Meanwhile, put the cornflour in a bowl and gradually whisk in a few splashes of milk to make a smooth, runny taste. 
2. And the rest of the milk and 250ml stock to the casserole dish, then stir in the cornflour mixture. Keep stirring until the sauce thickens, then remove from heat and stir in the fromage frais, parsley, dill, gherkins, capers and lemon zest.  Gently stir in the peas and fish.  
3. Preheat your oven to 200ºC/fan 180ºC /gas 6. Boil the potatoes and celeriac separately from 12 to 15 minutes, all until tender.  Drain separately, then puree celeriac in a food processor with the remaining fish stock and the lemon juice.  Mash the potatoes well, then stir through the celeriac.  Put the topping over the fish mixture and spread to the edges using a fork.
4. Bake the fish pie 30 minutes until bubbling.  Scatter over the reserved parsley.  Divide between 4 plates, add a twist of freshly ground black pepper and stir and serve with the steamed vegetables.